Hydrogenated butter substitute.



GARLETON ELLIS, or on'rcLeI'In, NEW JERSEY.

HYDRQG-ENATED BUTTER SUBSTITUTE.

No Drawing.

Specification of Letters Patent.

Application filed May 31, 1912. Serial No. 700,841.

Patented Sept. 17; 1912.

To all whom it may concern:

Be it known that I, CARLETON ELLIS, a citizen of the United States, and a resident of Montclair, in the county of Essex and State of New Jersey, have invented certain new and useful Improvements in Hydroenated Butter. Substitutes, of "which the 'ollowing' is a specification.

This invention relates to a vegetable butter composition'and the process of making same, and relates in particular to the use of hydrogenated vegetable oil, for the production of vegetable butter composition, all as more fully hereinafter described and as claimed. f

The common vegetable oils, such as cotton seed oil, corn oil, peanut oil, soy bean oil and the like are too fluid to be used for making butter-like compositions, and also possess odors which are objectionable. The flavor imparted to the. butter-like composition by the use of these oils in any quantity, also militates against their use in any large proportion. Sometimes it is possible to use 10 or 15% or so of highly refined vegetable oil in butter-like compositions, but unless the oil is thoroughly deodorized no large proportion ordinarily should be used. By the treatment ofthese oils with hydrogen in the presence of a catalytic body such as finely divided nickel, or copper, cobalt and the like,

. or oxids, suchas nickel oxid, iron oxid, etc.,

it ispossible to greatly increase the consistency of the oil, so as to produce a firm, solid composition. At the same time the odoriferous. components of the oil are' apparently destroyed, so that a firm product of pleasant odor is secured. In order, however, to 'produce'a material which is suitably deodorized,

it is generally desirable to carry the hydrogenation treatment to a point where a product of-rather firm consistency is secured. This produces a material, however, which is of too'high a melting point for the production of' a vegetable butter composition. These compositions should ordinarilyhave a melting point considerably less than the temperature of the human body, so that when the material is taken,into the mouth,

it-"immediately melts and does not leave a greasy sensation on the tongue and walls of the month. In the present invention, there- I fore, I preferably over hydrogenate the oil components. The product is then pressed to remove the excessive amount of stearin, and

is then ready to be incorporated with milk or similar material, in order to produce a vegetable butter composition of a character suitable for commercial purposes. If desired,-however, the oil may be treated With steam, that is to sayit may be blown with steam, using a slight vacuum if desired,-

and also may be filtered through fullers earth all according to the nature of the oil tobe treated; it being preferable to treat with steam or to filter through fullers earth after hydrogenation in order to remove any gases which may be left in the oil as a result of the hydrogenation process. The degree of hydrogenation, therefore, depends upon the nature of the oil employed. F or example, in the case of cotton seed oil, it is desirable to hydrogenate until the iodin number falls to about 80 or thereabout. The oil may then be cooled to about 30 C. orso, and allowed "to stand for a time and then pressed to remove the excess of stearin. It is then melted or warmed to render it entirely fluid, and is incorporated with the milk material. Suitable material of this character is ordinary full milk or skim milk or butter-milk, sterilized milk sour milk or milk which has been specially fermented using lactic acid ferment and the like. For example, ferment such as Bacillus butym'cus or bflgcm'cus and the like may be used. In a similar manner Kafir grains or ferment may be employed using a sterilized milk and allowing the ferment to act upon the milk until a suitable transformation in its qualities has been secured. Sour milk is especially" desirable because of the excellent butter taste which it gives to product. Condensed milk having perhaps 50% ofits water removed is sometimes desirable because of the readiness with which it blends those of Valerian and capryl bodies may be added.

In order to give the product the property of browning, when heated in a skillet, bodies suchas egg yolk, milk sugar, lecithin'and finely powdered casein and thelike may be introduced.

Ofthe oils mentioned cotton seed and peanut oil are especially suitable,while corn and soy bean oil also are adapted for use in this way. Various other oils may also be incorporated if desired, such as lard and tallow oil, almond oil, olive oil, rape seed oil, cocoanut oil and the like may be added in various proportions, although in general it should be stated that the product preferably should consist of vegetable oil. If oils other than those set forth as preferable in the present invention, are employed, it is desirable also to hydrogenate these to improve their odor. Cocoanut oil is not generallyspeaking desirable, because of the fact that it has a tendencyv to become rancid in the presence of moisture.

A suitable oil base having been derived in this manner, the oily material is incorporated with the milk material by a pro'cessof emulsification orin any other suitable way to thoroughl blend the milk material with the fatty bo y. For 100 parts of fatty ma terial about 30 to 60 parts of full milk or perhaps 50, to 80 parts of skim milk aresuitable proportions. I V r a stiffer composition is required than in the- "10 minutes or so,

butter fat. The oil may then 'be added in milk and fatty material may be added from sonal temperatures.

between 30 and 410 In the summer months winter months and the fatty material should be compounded to give a material melting at the proper point with reference to sea- In emulsifying it isdesirable to put a portion of the milk in the beating apparatus, and to stir for a short time. In the case of full milk, beating for causes. a separation of the portions, beating thoroughly until the composition is well blended. The'remainder of time to time, and the temperature of the mixture, preferably should be maintained When the composition has become thoroughly blended, it is runfrom the blending apparatus into a cooling device which coolsthe emulsified compositionrapidlyq It is then ready to be rolled and kneaded to remove the excess of water, etc. 'The material is then ready to be formed into the desired shape for shipment.

The coloring material and salt and alsofiavoring material may be added during the emulsification process if desired. Ordinary but- I z Lllgllst composition which ter or renovated butter may be introduced in moderate amount to improve the flavor ifthis is deemed desirable. v

.Where the term oil or fatis used herein, it should be understood to refer to material of an-oleaginous nature, and that the term fat or oil is used indiscriminately in both specification and claims tocomprise or em brace suitable fatty material.

Reference is made herein tomy co-pend-.

ing application Serial. No. 715,209, filed as regards certain divisional matter which is not claimed herein.

What I claim is 1. The process of making a butter-like I composition which comprlses incorporating edible hydrogenated oil with milk material. I 2. The process of composition which comprises incorporating edible hydrogenated fatty oil .with milk material.

3. The process of making a butter-like. composition which comprises incorporating making a butter-like I edible hydrogenated fatty oil with milk material and in expressing the excess of moisture.

at. The process comprises incorporating 1 I so of making a butter-like edible hydrogenated vegetableoil with milk" material and in expressing the excess of moisture? I I:

5. The process of makinga butter-like composition which comprises incorporating by emulsificationedible hydrogenated vegetable oil with mllk material and in express.

ing the excess of moisture. I I

6. The process of making a butter-like compositionwhich comprises hydrog'enating an edible vegetableoil, pressing toremove the excess of stearin and incorporating the more fluid components with milk material,

and in expressing the excess of moisture;

7. A butter-like composition comprising edible hydrogenated "fatty oil. I

8. A butter-like I composition comprising edible hydrogenated vegetable oil..

9. A butter-like composition comprising edible hydrogenated fatty oil and moisture.

10. A butter-like composition comprising edible hydrogenated vegetable oil and moisture. Y

11. A butter-like composition comprising edible hydrogenated vegetable oil' and milk material.

12.- A butter-like composition comprising edible hydrogenated vegetable oil and sour milk material. I a I r 13. A butter-1i ecomposition comprising edible hydrogenated vegetable oil, milk material and flavoring material. I f

14. A butter-like composition comprising edible hydrogenated oil freed from excessive amounts of stear1n',milk material and flavoring material. I

, 15. A butter linc composition comprising edible hydrogenated vegetable oil, milk ma terial, flavoring material, and salt.

16. A butter-like composition comprising edible hydrogenated vegetable oil, milk material, flavoring material, salt and coloring material.

17 A butter-like composition comprising edible hydrogenated vegetable oil, sour milk material, flavoring material, salt, and'coloring matter.

18. A butter-like composition comprising edible hydrogenated fatty oil freed from excess of stearin produced by hydrogenation, milk material and flavoring material. v

19. A butter-like composition comprising edible hydrogenated vegetable oil, sour milk material, flavoring material, salt, and coloring matter; said composition being adjusted as to melting point whereby it becomes fluid at a temperature less than that of the human body.

20.'A butter-like composition comprising edible hydrogenated vegetable oil and milk material of reduced moisture content.

21. A butter-like composition comprising edible hydrogenated oil and milk material,

said. composition containing elements producing brownin when heated.

22. A butter-like composition comprising edible hydrogenated vegetable oil and milk material containing Bacillus bulgaricus.

'23. A butter-like composition comprising edible hydrogenated oil and milk material containing ferment.

24. A butter-like composition comprising edible hydrogenated oil of reduced stearin content.

'25. A butter-like composition comprising edible hydrogenated cotton seed oil and milk material.

26. A butter-like composition comprising edible hydrogenated cotton seed oil in a state of emulsion.

Signed at Montclair in the county of Essex and State of New Jersey this 29th day of May, A. D. 1912.

' OARLETON ELLIS.

' Witnesses:

BIRDELLA M. ELLIS, ANITA B. FERRIS. 

